Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce

Autor:	Manon Jünger, Verena Karolin Mittermeier-Kleßinger, Anastasia Farrenkopf, Andreas Dunkel, Timo Stark, Sonja Fröhlich, Veronika Somoza, Corinna Dawid, Thomas Hofmann
Rok vydání:	2022
Předmět:	Taste Fermentation Soy Foods General Chemistry Fermented Foods Sodium Chloride Dietary Peptides General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 70:6503-6518
ISSN:	1520-5118 0021-8561
Popis:	Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 μmol/L and taste-modulating threshold concentrations ranging from 42 to 420 μmol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 μmol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRec
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d6850c13c12fdf6a7e099bb5d466ed7 https://doi.org/10.1021/acs.jafc.2c01688 Zobrazit plný text záznamu